Here is a recipe for Lebkuchen Bars. Lebkuchen is a traditional German gingerbread, usually enjoyed during the Christmas season. It is known for its warming spices (cinnamon, cloves, allspice, nutmeg), honey or molasses, and candied citrus. Turning this classic cookie into a soft, chewy bar makes it much easier and faster to bake while retaining that authentic, festive flavor.
Why You’ll Love This Recipe
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Easier than traditional cookies: No rolling, cutting into shapes, or dealing with sticky dough.
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Better with age: Like traditional Lebkuchen, the flavor of these bars actually deepens and improves if made a day or two in advance.
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Perfect for gifting: They cut beautifully and ship well.
Ingredients
For the Bars:
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 tablespoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon ground cloves
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1/2 teaspoon ground allspice
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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1/2 cup honey
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1/2 cup dark molasses (or substitute with more honey, but molasses gives it a deep color and flavor)
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3/4 cup packed dark brown sugar
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1/2 cup (1 stick) unsalted butter
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1 large egg
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1/2 cup whole milk or heavy cream
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1 cup finely chopped or ground almonds or hazelnuts (toasting them first adds great flavor)
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1/2 cup chopped candied orange peel or citron (optional, but traditional)
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Zest of 1 lemon and 1 orange (optional, boosts the citrus flavor)
For the Glaze:
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1 1/2 cups powdered sugar
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3–4 tablespoons fresh lemon juice or milk
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1/2 teaspoon vanilla extract
Instructions
1. Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan, or line it with parchment paper so the bars are easy to lift out.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, nutmeg, and salt. Set aside.
3. Melt the Wet Ingredients
In a medium saucepan over medium-low heat, combine the honey, molasses, brown sugar, and butter. Stir frequently until the butter is completely melted and the brown sugar has dissolved.
Do not let this mixture boil; you just want it warm and fluid. Remove the saucepan from the heat and let it cool for about 5–10 minutes so it doesn’t cook the egg in the next step.
4. Mix the Batter
Once the honey mixture is slightly cooled (warm to the touch but not scalding), whisk in the egg, milk (or cream), and the citrus zest if using.
Pour this wet mixture into the bowl with the dry ingredients. Stir until just combined.
Gently fold in the chopped nuts and the candied orange peel/citron until evenly distributed. The batter will be relatively thin—this is normal!
5. Bake
Pour the batter into the prepared 9×13 pan, using a spatula to spread it evenly. Bake for 25–30 minutes.
The bars are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Be careful not to overbake, as you want them to stay moist and chewy.
6. Make the Glaze
While the bars are still slightly warm (after about 10–15 minutes of resting in the pan), make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice (or milk), and vanilla extract until completely smooth. It should be thick but pourable.
7. Glaze and Slice
Pour the glaze over the warm bars, using a spatula to spread it into a thin, even layer. The warmth of the bars will help the glaze set into a shiny, crackly top.
Allow the bars to cool completely in the pan (or on a wire rack if you used parchment) until the glaze hardens. Once completely cool, cut into squares or rectangles.
Tips for the Best Lebkuchen Bars
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The “Ripening” Trick: Traditional Lebkuchen is known for being stored for a few weeks to develop flavor. While you don’t have to wait weeks, these bars genuinely taste better the next day. Store them in an airtight container overnight; the spices will meld and the texture will become even softer.
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Chocolate alternative: If you aren’t a fan of powdered sugar glaze, you can dip the tops of the cut bars in melted dark chocolate. Dark chocolate and Lebkuchen are a match made in heaven.
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Make your own candied peel: If you can’t find candied orange peel at the store, you can simply increase the citrus zest in the recipe for a fresh kick.
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Storage: These bars will keep at room temperature in an airtight container for up to a week, or in the fridge for two weeks. They also freeze beautifully for up to 3 months.